Sugar Editorial Picks
Apr 20, 2008 -
Tri-tip is one of my favorite cuts of beef because it's affordable and feeds a crowd. Besides being lower in cost, tri-tip is also incredibly flavorful with a lower fat content. If you have never experimented with it before, I suggest you do so tonight.
- 5 Comments
May 29, 2007 -
A few months ago, my friends and I embarked on a magical meat journey at Espetus, a Brazilian steakhouse (churrascaria). Taking a cue from Brazilian Gauchos - who would skewer meats and roast them over a large fire pit - churrascarias serve their clientele barbecued meat directly off of large sword-like skewers. In most places, the servers continue bringing meats until you've had your fill and in our case, we had a wheel that displayed green for more or red for stop.
- 9 Comments
May 13, 2007 -
This week I thought I'd we'd get the grill going with a nice big tri-tip. My mom is a sucker for bbq and I know she especially loves a good tri-tip, so when I saw this recipe I thought it would be nice to try on Mother's Day. The tri-tip is marinated in a nice shiraz (aka syrah) and soy combination, making it the perfect dish to throw onto a smokey bbq.
- 10 Comments
Other Search Results
Aug 07, 2009 -
If you're sick and tired of the average steak dinner, consider giving this creative recipe a whirl. The preparation is simple and straightforward grilling, but the combination of ingredients — tri-tip, fennel, lemons, and mozzarella — is out of the ordinary and unexpected. Each element serves a purpose: the hearty, charred steak is juicy, the anise-flavored fennel is crunchy, the soft, melted cheese is creamy, and the tangy, caramelized lemon is sour.
- 2 Comments
May 27, 2009 -
Although one normally thinks of pairing a burger or hot dog with an ice cold beer, when grilling other meats, like tri tip, chicken, or pork, don't be afraid to pour wine. When selecting a wine, take into consideration the meat's type of sauce (is it spicy, sweet, herby, etc.?) or seasoning.
I recently enjoyed this 2004 red Bordeaux ($27), by Château Clarke, with grilled boneless pork ribs.
- 0 Comments
Apr 21, 2008 -
Giving leftovers a whole new taste — with seasonings from another culture — is a great way to make last night's meal more appetizing. For example, turn leftover African inspired harissa crusted tri-tip into a Thai-style steak salad.
The sliced steak is tossed with a lime soy oil.
- 3 Comments
Aug 25, 2007 -
The next time you're camping, serve grilled lettuce instead of a predictable side salad. Grilled lettuce makes for an excellent twist on a salad and it's deliciously crisp. Make the blue cheese dressing and bacon crumbles before you leave for the campground and pack both in your cooler with the lettuce.
- 16 Comments
May 14, 2007 -
I'm a really big fan of salads, in fact I once went through this 9-month phase where I ate one everyday. There's something about them that is just nice and refreshing, and even though they usually consist of veggies only, they're often quite filling. However sometimes you just need something more than veggies.
- 6 Comments